Campus Dining Services has become more actively involved in working with our community
to achieve environmental improvements:

Chuck Wagers, Director of Campus Dining Services serves on The College of Wooster
Campus Sustainability Committee in addition to having served on The College of Wooster
Environmental Task Force. He has also served on the advisory committee to localcrop.com, and as
a Wayne County Delegate to the NE Ohio Food Congress Promoting a Healthy, Equitable,
and Sustainable Food System in Northeast Ohio.

Volunteered at the annual Scarlet Gray and Green Fair at the OSU/ATI campus in Wooster
doing display cooking using local ingredients.

Implemented a grab and go program using compostable packaging at Ashland Univeristy
before coming to Wooster.

Was a member of the steering committee for the Local Roots food cooperative in Ashland,
Ohio.

Attended the World Cooks Tour for Hunger, Johannesburg, South Africa 2003.

Some members of The College of Wooster Campus Dining Services management team have
attended seminars and workshops to gain more knowledge to make educated improvements
to products and services we offer, including:

Participated in a meeting between Kenyon, Wooster, and Denison students, faculty,
and staff to discuss the educational implications of sustainability initiatives on
campus, with a particular focus on local food use, Modern Egg Farming and Animal Welfare
101.

The College of Wooster Campus Dining and Conference Services management team incorporates
educational information about the green practices and local foods being incorporated
into menus and special events such as catered picnics, catered receptions, students
special meals (including the Fall Harvest Local Foods Dinner), daily cycle menus,
and weekly local produce menu offerings.